Trout a la Victoria

Ingredients

• 2 small trout
• A few drops tarragon vinegar
• ^ oz. flour
• 1 oz. butter
• Salt
• pepper
• cayenne
• lemon juice
• 2 lb. picked spinach
• Yolks of 3 eggs, hard boiled
• 2 raw yolks
• | pint cream
• | pint stock from fish

Method

1. 1

   Clean and dry the trout, and cut crossways down each side, dust with salt and pepper, lay them in a buttered baking tin, pour round 0.5 pint white stock or water, cover with buttered paper, and bake for 15 to 30 minutes according to size.

2. 2

   Throw the spinach into some boiling water, containing a little salt and soda, boil until tender, drain, and rub through a wire sieve.

3. 3

   Melt the butter in a pan, add salt, pepper, cayenne, spinach, and flour, stir until quite smooth, then add cream and stock from fish, boil five minutes, then add to yolks and tarragon.

4. 4

   Lift the fish into a hot dish, and strain round the sauce, which should be a pale green shade.

Nutrition per serving

As published

This recipe was extracted from Choice cookery (1888) by H. M. Young, page 7. The excerpt below is the record exactly as published.

TROUT A LA VICTORIA. 2 small trout A few drops tarragon vinegar ^ oz. flour 1 oz. butter Salt, pepper, cayenne, and lemon juice 2 lb. picked spinach Yolks of 3 eggs, hard boiled 2 raw yolks | pint cream | pint stock from fish

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